Dishin' Up Diaspora

 The restaurant industry is brutal, but what happens when the system feels like it’s set up against you? On this episode of Dishin’ Up Diaspora, we sit down with Sara Upshaw, owner of Ohsun Banchan & Bar, to talk about her unconventional journey into the food world and what it really takes to survive as a small restaurant owner. From navigating impossible regulations to carving out a space for the gluten-free community—despite not being gluten-free herself—Sara is challenging the industry in ways that few dare to. 

🔥 In this episode, we cover:
✔️ The broken system that makes small restaurant ownership nearly impossible—and how Sara is fighting back
✔️ How mentorship saved her from burnout and gave her the tools to keep going
✔️ Why she refuses to wait for others to take action and is reviving Pride festivities in Pioneer Square herself
✔️ The emotional toll of caring deeply in an industry that can feel heartless
✔️ How she built a restaurant that serves the gluten-free community without being gluten-free herself
✔️ The harsh realities of rising costs, city policies, and the fight to stay afloat 

If you’ve ever dreamed of opening a restaurant, struggled with feeling unsupported as a small business owner, or just love a story of resilience, this episode is for you. 

✨ About Sara Upshaw & Ohsun Banchan & Bar
Sara Upshaw didn’t take the traditional path to restaurant ownership. With no formal culinary school background, she built Ohsun Banchan & Bar as a space that celebrates Korean banchan culture while making a point to be accessible for gluten-free diners. But behind the scenes, she’s been battling the unfair hurdles of small business ownership, advocating for community, and proving that care and intention can drive real change. 

🔗 Connect with Us:
📍 Follow Dishin’ Up Diaspora on Instagram @dishinupdiasporapodcast
📍 Follow Chef Emme on Instagram @chefemme_
📍 Stay connected with Sara Upshaw & Ohsun Banchan & Bar on Instagram @ohsunbanchan 

🎧 Hit play and get ready for a raw, eye-opening conversation. And if you love it, share this episode and tag us—we’d love to hear your thoughts! 

What does it mean to truly take control of your food, health, and community? In this episode, I sit down with the brilliant and passionate Nyema Clark, a leader in urban farming, food sovereignty, and community empowerment. As the founder of Nurturing Roots and Avenue South, Nyema is dedicated to reshaping the way we think about food, access, and wellness—especially in Black and brown communities that have historically faced food apartheid and systemic barriers to healthy eating.
Nyema shares her personal journey from growing up in an environment where fast food and processed meals were the norm to discovering the power of real, whole foods. Without access to nutritional knowledge early in life, she didn’t think much about what was going into her body. But as she started educating herself, she realized that food wasn’t just about filling your stomach—it was about nourishment, healing, and even resistance against systemic inequities. This realization transformed her life and inspired her to help others break free from unhealthy food systems by reclaiming their right to fresh, locally grown food.
Nyema and I dive deep into the importance of food sovereignty—the right for communities to control their own food systems. We discuss how historically marginalized groups, particularly Black and Indigenous communities, have been disconnected from land and food production due to colonization, systemic racism, and economic disparities. Urban farming, Nyema argues, is not just about growing vegetables—it’s about reclaiming autonomy, preserving cultural traditions, and strengthening community resilience.
At Nurturing Roots, Nyema is doing more than just growing food. She’s creating a movement that teaches people to grow their own produce, understand the politics behind food systems, and advocate for better food access policies. She believes that knowledge is power, and once people understand where their food comes from and how it impacts their health, they can make better choices for themselves and their families.
Nyema also shares practical tips for anyone looking to take their first steps toward food sovereignty—whether it’s starting a small garden at home, supporting local urban farms, or making more intentional food choices. She emphasizes that everyone can play a role, no matter where they live or what resources they have available.
We also tackle the topic of food apartheid—a term that more accurately describes the systemic, race-based inequalities in food access. Unlike the term ‘food desert,’ which suggests a natural occurrence, ‘food apartheid’ acknowledges that these disparities are the result of deliberate policies and economic structures that have historically excluded Black and brown communities from fresh, affordable food options.
Her work also highlights the intersection of food justice and environmental sustainability. Urban farming initiatives like hers not only provide fresh, affordable food but also contribute to climate resilience, soil regeneration, and the reduction of food waste. By integrating sustainable farming practices with education and advocacy, she is ensuring that future generations inherit a food system that serves them rather than exploits them.
If you’ve ever wanted to learn more about urban farming, food as medicine, or how to fight for food justice in your own community, this episode is packed with valuable insights and real solutions. Whether you’re growing your own food, supporting local farms, or simply becoming more conscious of what’s on your plate, you won’t want to miss this conversation. Tune in to gain a deeper understanding of how food connects us all, and how you can be part of the movement toward a healthier, more just food system.

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On this episode of Dishin' Up Diaspora, I sit down with the incredible Sabrina Tinsley, chef and co-owner of Osteria La Spiga, a Seattle institution that has been serving authentic Northern Italian cuisine for over 20 years—a remarkable feat in the ever-changing restaurant industry.

Sabrina’s journey is one of passion, persistence, and breaking barriers. She grew up in Alaska, where farm-to-table wasn’t just a trend—it was a way of life. With access to fresh, locally sourced ingredients, she developed a deep appreciation for quality and seasonality in cooking. But her culinary path took a major turn when she moved to Europe, where she met her husband in Italy. Together, they opened two businesses before eventually settling in Seattle to create what would become one of the city's most beloved Italian restaurants.

But success didn’t come easy. Sabrina was committed to serving the food of Emilia-Romagna—dishes that many Americans didn’t associate with “traditional” Italian cuisine. She talks about the challenges of sticking to her vision, the resistance she faced, and how she remained steadfast in educating diners about the beauty of Northern Italian flavors.

We also dive into what it means to master a cuisine outside of your own heritage. As a Black chef specializing in Italian cooking, Sabrina shares how she built confidence in her craft and navigated an industry where representation has been limited. Her story is a testament to resilience and the power of owning your expertise, no matter where you come from.

Beyond the kitchen, Sabrina is dedicated to paving the way for other chefs of color. She founded Future of Diversity, a program aimed at creating more opportunities and support systems for underrepresented voices in the culinary world. We touch on the importance of mentorship, visibility, and ensuring that the next generation of chefs has the resources to succeed.

This conversation is all about staying true to your vision, pushing past doubt, and carving out space in an industry that isn’t always welcoming to change. Whether you’re an aspiring chef, a food lover, or just someone who appreciates a great story of perseverance, this episode is for you.

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In this episode of Dishin' Up Diaspora, I sit down with chef, restaurateur, and author Lisa Dupar for a thought-provoking conversation about Southern food traditions, cultural storytelling, and the complexities of authenticity. Raised in the South, Lisa grew up surrounded by the rich culinary heritage of the region. She reflects on how her family's experiences—and the people who shaped her understanding of food—have influenced her journey as a chef and storyteller.

One of the most powerful parts of our discussion revolves around Lisa’s childhood connection to the Gullah Geechee people, an African American community with deep-rooted culinary and cultural traditions. As a child, Lisa’s family employed a maid from the Gullah Geechee community, and only in recent years has she begun to truly understand the distinction between cultural appreciation and appropriation. In our conversation, she shares her journey of unlearning and re-learning, recognizing the importance of giving credit to the origins of the dishes and stories she grew up with. Together, we explore the idea of ownership in storytelling—who gets to tell which stories and why? As Lisa shares, these food traditions were a part of her upbringing and identity, and she sees it as her responsibility to speak about them with truth and acknowledgment rather than allowing them to be erased.

We also dive into a larger discussion on the weight of history—how acknowledging the past, no matter how complicated or painful, is crucial to ensuring these stories don’t disappear. In the food industry, we often see narratives erased, rewritten, or misrepresented. Lisa and I discuss why it’s essential to tell the full story, honoring those who came before us and ensuring that credit is given where it’s due. The conversation challenges the notion of “staying in your lane” when it comes to discussing food and culture, instead advocating for responsibility, respect, and the willingness to confront history head-on. We talk about how food is inherently a story of migration, adaptation, and resilience, and that to truly celebrate it, we must acknowledge its full, often messy, history.

Beyond food and storytelling, Lisa opens up about her own professional journey and the barriers she broke as a woman in the culinary world. She shares what it was like being the first woman in two of her early kitchen jobs, navigating male-dominated spaces at a time when women were often sidelined in professional kitchens. But Lisa didn’t just break through—she built something of her own. As a mother of four, she launched her own catering company and restaurant, proving that success in the food industry doesn’t have to follow a traditional path. We talk about the challenges of entrepreneurship, the sacrifices and struggles that come with building a business while raising a family, and the illusion of work-life balance that so many people chase. Lisa gets real about the pressures of being a mother and a business owner, and we unpack the unrealistic expectations often placed on women in both roles.

This episode is a deep dive into food, history, and identity, but it’s also a reflection on personal growth, learning, and doing better. Lisa’s story is one of resilience, reflection, and an ongoing commitment to honoring the past while forging a new path forward. Whether you’re a chef, a storyteller, or someone passionate about the intersections of food and culture, this conversation will leave you with a lot to think about.

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This episode features a heartfelt conversation with Bella Rangi, founder and owner of Sri Bella Foods, a company disrupting the $160 million CPG industry with authenticity and bold innovation. Bella shares her journey as a child immigrant raised in Canada and how her experiences shaped her approach to business and life.

In this episode, Bella discusses her guiding philosophy of staying true to herself and choosing partnerships that align with her values, even when it means making tough decisions. She opens up about the challenges of being a single, working mom and dismantling the myth of work-life balance. Bella also reflects on overcoming self-doubt, battling imposter syndrome, and finding confidence in her voice and vision.

This episode is an empowering deep dive into resilience, authenticity, and redefining success on your own terms.

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In this episode of Dishin' Up Diaspora, I sit down with Chef Reginald Jacob Howell and Pitmaster Denzell Johnson, the powerhouse duo behind Grann, a restaurant that seamlessly blends Indian, BBQ, and Creole cuisines to create a bold and innovative dining experience. Their collaboration is a testament to the power of culinary fusion done right, where respect for tradition meets boundary-pushing creativity.

Chef Reginald and Pitmaster Denzell take us through their individual culinary journeys, sharing how their backgrounds, experiences, and influences shaped their approach to food. From their first steps into the kitchen to their rise as Black culinary leaders in the Pacific Northwest, they open up about the challenges and triumphs of carving out space in an industry where representation is still lacking. Their organic partnership, built on mutual respect and a shared vision, has led to a restaurant that is more than just a place to eat—it’s a statement, a movement, and a celebration of culture through food.

The Story Behind Grann: Elevating Fusion Cuisine with Purpose

Grann isn’t just another fusion restaurant—it’s a masterclass in intentional culinary storytelling. Reginald and Denzell break down their approach to blending the deep, smoky richness of BBQ, the bold spices of Indian cuisine, and the soulful depth of Creole flavors. They emphasize that fusion isn’t about throwing flavors together randomly—it’s about understanding the roots of each cuisine, respecting its origins, and innovating with purpose.

Listeners will hear about:

• How Indian, BBQ, and Creole cuisines naturally intersect and what makes their combination so special.
• The art of balancing tradition and innovation, ensuring each dish at Grann tells a story while delivering unforgettable flavors.
• The process of developing a menu that challenges expectations while staying true to the soul of the cuisines that inspire them.

Breaking Barriers & Redefining Representation in the Restaurant Industry

As Black men leading a restaurant in the Pacific Northwest, Reginald and Denzell open up about what it means to hold space in an industry where diversity in leadership is still an uphill battle. They discuss the importance of representation, the barriers they’ve faced, and how they are actively working to change the narrative for future generations of Black chefs and pitmasters.

This episode dives deep into:
✅ The power of food as a cultural bridge—how fusion cuisine can be both innovative and deeply respectful.
✅ Navigating the restaurant industry as Black entrepreneurs—the challenges, the wins, and the lessons learned.
✅ Why authenticity matters in fusion cuisine—avoiding appropriation while celebrating culinary intersections.
✅ Building a brand with a mission—how Grann is about more than just food; it’s about legacy, education, and storytelling.

A Celebration of Food, Culture & Community

Beyond technique and business, this conversation is about passion, perseverance, and the love of food as a tool for storytelling. Reginald and Denzell are redefining what it means to blend cultures on a plate, proving that great food can spark conversations, challenge perceptions, and bring people together. Their work at Grann is an inspiring example of how honoring culinary heritage while innovating fearlessly can create something truly special.

🔥 If you're a fan of bold flavors, cultural storytelling, and trailblazers shaking up the food industry, this episode is a must-listen!

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This episode features a conversation with Chef Tu David Phu, who blends his Vietnamese heritage and Oakland upbringing to tell stories through food. Chef Tu’s culinary journey highlights the connections between identity, culture, and community.

In this episode, Chef Tu delves into the question of what culture truly means, framing it as a deeply individual experience shaped by personal journeys. He reflects on his impactful work teaching cooking classes at San Quentin Prison, demonstrating how food has the power to break barriers and foster unity. Chef Tu also shares stories from his early career, including the launch of his pioneering pop-up that set the stage for his success in the culinary world.

This episode offers an inspiring exploration of how food can serve as a tool for connection, transformation, and cultural storytelling.

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This episode features a conversation with Efrem Fesaha, founder and owner of Boon Boona Coffee, as he shares his journey of building a coffee business rooted in East African tradition and innovation. Starting in 2011 as a wholesaler of green coffee beans, Efrem has since expanded Boon Boona into four thriving cafes in the greater Seattle area.

Efrem discusses how Boon Boona honors the rich traditions of the East African coffee ceremony while also innovating with specialty drinks, including a spicy mocha infused with berbere. He reflects on his experience as a child immigrant, navigating the complexities of balancing cultures, and how burning out in the corporate world led him to reconnect with his roots and spark the idea for Boon Boona Coffee.

This episode offers a deep dive into Efrem’s entrepreneurial journey, highlighting the challenges and triumphs of building a business that celebrates heritage while redefining coffee culture.

Check out more on Boon Boona here

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I’m Chef Emme, and I’m bringing you an exciting new podcast, Dishin’ Up Diaspora!

This is where food meets culture, history, and identity. Each week, I’ll sit down with people shaping the food world—chefs, writers, food entrepreneurs, farmers and more —to explore the flavors of diasporas. Together, we’ll share stories of food, heritage, and the journeys that keep culinary traditions alive in new places. It’s all about celebrating how food connects us to where we come from and to each other.

Our first episode drops Wednesday, January 22nd, and every week after that, a fresh story will be waiting for you. Follow Dishin’ Up Diaspora wherever you get your podcasts, and join me for this flavorful journey!